There’s even a heated debate about whether the one Michelin-starred Yat Lok or Kam’s is the best. In Hong Kong, there are countless places that offer the heritage dish, but only a handful can claim to be the creme de la creme. Regardless, it’s best paired with rice or rice noodles. Some opt for a quarter, a half, or if you really have the stomach for it, a whole goose. When ordering roost goose, you usually get different portions. Your next best bet to quell those roast goose ravings: Hong Kong.Īlthough initially a favourite amongst greasy spoons, Hong Kong roast goose has also found itself in established eateries across the city. Restaurants here have been banned from importing and cooking geese from Southern China to avoid avian flu outbreaks. Unfortunately, finding roast goose – let alone good roast goose – in Singapore is a challenge in itself. These are all balanced by a sweet and slightly acidic plum sauce. It boasts light, crisp skin, rich, melty fat and tender, juicy meat. Done correctly, it’s a tantalising tango of taste and texture. We argue that this siu mei ( meats roasted on spits over a fire) is the king of the Hong Kong barbecue repertoire. Roast goose is an archetypal Cantonese staple in Hong Kong – and for a good reason. Best roast goose hong kong cantonese cuisine siu mei roast meats
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